Sheet Pan Sticky Ginger Soy Chicken and Broccoli
Sheet Pan Sticky Ginger Soy Chicken and Broccoli
Ingredients
For the Sticky Ginger Soy Sauce
- 1/2 cup soy sauce
- 1/4 cup pomegranate juice
- 1/4 cup honey
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon ground ginger
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1/4 cup pomegranate seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl or large measuring cup, whisk together the soy sauce, pomegranate juice, honey, minced garlic, red pepper flakes, black pepper, and ground ginger until well combined. Set aside.
⏱️ 5 min
- 3
On the prepared sheet pan, toss the chicken pieces with 1/4 cup of the prepared sticky ginger soy sauce, ensuring the chicken is evenly coated.
⏱️ 3 min
- 4
Add the broccoli florets to the same sheet pan. Drizzle with olive oil and toss to coat. Spread the chicken and broccoli in a single layer on the sheet pan.
⏱️ 2 min
- 5
Bake for 15 minutes. Remove the sheet pan from the oven, stir the chicken and broccoli, then pour the remaining sticky ginger soy sauce over everything. Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F), the broccoli is tender-crisp, and the sauce has thickened and become sticky.
⏱️ 25 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Let it rest for a few minutes to allow the sauce to further thicken.
⏱️ 3 min
- 7
Serve the sticky ginger soy chicken and broccoli immediately over beds of cooked white rice. Garnish with sliced green onions and pomegranate seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Sticky Ginger Soy Chicken and Broccoli
Ingredients
For the Sticky Ginger Soy Sauce
- 1/2 cup soy sauce
- 1/4 cup pomegranate juice
- 1/4 cup honey
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon ground ginger
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1/4 cup pomegranate seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl or large measuring cup, whisk together the soy sauce, pomegranate juice, honey, minced garlic, red pepper flakes, black pepper, and ground ginger until well combined. Set aside.
⏱️ 5 min - 3
On the prepared sheet pan, toss the chicken pieces with 1/4 cup of the prepared sticky ginger soy sauce, ensuring the chicken is evenly coated.
⏱️ 3 min - 4
Add the broccoli florets to the same sheet pan. Drizzle with olive oil and toss to coat. Spread the chicken and broccoli in a single layer on the sheet pan.
⏱️ 2 min - 5
Bake for 15 minutes. Remove the sheet pan from the oven, stir the chicken and broccoli, then pour the remaining sticky ginger soy sauce over everything. Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F), the broccoli is tender-crisp, and the sauce has thickened and become sticky.
⏱️ 25 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Let it rest for a few minutes to allow the sauce to further thicken.
⏱️ 3 min - 7
Serve the sticky ginger soy chicken and broccoli immediately over beds of cooked white rice. Garnish with sliced green onions and pomegranate seeds.
⏱️ 2 min